Photograph of the finished Yosenabe

Japan · Lẩu thập cẩm Yosenabe

Yosenabe

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 320 g
  • Photograph of Prawns Prawns 12
  • Photograph of Clams Clams 240 g
  • Photograph of Chicken thighs Chicken thighs 240 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Chinese cabbage Chinese cabbage 320 g
  • Photograph of Enoki mushrooms Enoki mushrooms 160 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4
  • Photograph of Carrot Carrot 80 g
  • Photograph of Dashi broth Dashi broth 1.4 l
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Cooking sake Cooking sake 40 ml
  • Photograph of Spring onion Spring onion 20 g

Method

  1. 1 Soak the clams in diluted salt water for 30 minutes to remove all the sand.
  2. 2 Cut the fish fillets into bite-sized pieces, remove the shrimp vein, and chop the chicken into small pieces.
  3. 3 Make the broth for the hot pot by simmering dashi with soy sauce, mirin, and sake.
  4. 4 Add the chicken and carrots and cook for 8 minutes until almost done.
  5. 5 Arrange the fish, shrimp, clams, tofu, Chinese cabbage, and mushrooms in the pot and cook for another 6 minutes.
  6. 6 Sprinkle with chopped green onions and eat hot right at the table.

With an appliance

  • Microwave 29 min

    Replace step 4: microwave the chicken and carrots in a microwave-safe pot at 800W for 6 minutes; reduce this by about 2 minutes and do not monitor the heat. Add the seafood in step 5 later, and microwave for another 4 minutes to prevent it from becoming tough.

Start cooking